Each week we’ll bring you a tasty recipe passed down by Emanuel families, from the Emanuel School Community Cookbook, The Family Meal. 

1 cup chicken or vegetable stock

1 cup couscous

1/2 tsp Curry

3/4 cup chickpeas (rinsed & drained)

1/3 cup dried cranberries

1/4 cup green onion, chopped

1/4 cup red pepper, chopped

1/4 cup fresh basil or 1 tbsp dried basil

 

1 tbsp olive oil

2 tbsp orange juice concentrate

2 tbsp lemon juice

2 tsp grated orange rind

3 tbsp honey 

1 tsp minced garlic

Bring the stock to boil, remove from heat, stir in couscous and curry. Stand 5 minutes, then fluff with a fork.  Transfer to large bowl. Cool.

Add chickpeas, cranberries, green onion, red peppers and basil to the couscous.

Good the next day too!

 

Serves 3-4